JPS6318458B2 - - Google Patents
Info
- Publication number
- JPS6318458B2 JPS6318458B2 JP56181487A JP18148781A JPS6318458B2 JP S6318458 B2 JPS6318458 B2 JP S6318458B2 JP 56181487 A JP56181487 A JP 56181487A JP 18148781 A JP18148781 A JP 18148781A JP S6318458 B2 JPS6318458 B2 JP S6318458B2
- Authority
- JP
- Japan
- Prior art keywords
- salt
- particle size
- tablets
- particles
- glucose
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 42
- 150000003839 salts Chemical class 0.000 claims description 36
- 239000002245 particle Substances 0.000 claims description 34
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 14
- 239000008103 glucose Substances 0.000 claims description 14
- 239000000843 powder Substances 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 10
- 239000000126 substance Substances 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 239000012798 spherical particle Substances 0.000 claims description 3
- 229920003169 water-soluble polymer Polymers 0.000 claims description 3
- 230000009469 supplementation Effects 0.000 claims 1
- 235000002639 sodium chloride Nutrition 0.000 description 40
- 239000010419 fine particle Substances 0.000 description 15
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 9
- 239000013078 crystal Substances 0.000 description 9
- 235000019643 salty taste Nutrition 0.000 description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 5
- 239000011780 sodium chloride Substances 0.000 description 5
- 238000000034 method Methods 0.000 description 3
- 231100000344 non-irritating Toxicity 0.000 description 3
- 235000021018 plums Nutrition 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 239000000314 lubricant Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 229920002907 Guar gum Polymers 0.000 description 1
- 206010028813 Nausea Diseases 0.000 description 1
- 206010042674 Swelling Diseases 0.000 description 1
- 240000004584 Tamarindus indica Species 0.000 description 1
- 235000004298 Tamarindus indica Nutrition 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 229940072056 alginate Drugs 0.000 description 1
- -1 alginate propylene glycol ester Chemical class 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 230000008558 metabolic pathway by substance Effects 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 230000008693 nausea Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Seasonings (AREA)
- Medicinal Preparation (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Description
【発明の詳細な説明】
本発明は、高温労働やスポーツ等で多量に発汗
する人達が効果的に塩分補給を行なうことができ
る錠剤を製造する方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing tablets that can effectively replenish salt for people who sweat profusely due to high-temperature work or sports.
従来から、高温労働環境等で働く人達は、多量
の発汗に伴つて失われる塩分を補給するために、
梅干や食塩をそのまま嘗めたりして対応してき
た。しかしながら、衛生上問題があつたり、空腹
時に食塩を直接胃に入れると悪心や嘔吐、むくみ
などの症状がでたり、あるいは塩だけでは塩辛く
て摂取しにくいといつた問題がある。 Traditionally, people who work in high-temperature working environments have used the
I have coped with this by simply eating pickled plums and salt. However, there are problems with hygiene, such as nausea, vomiting, swelling, and other symptoms when salt is put directly into the stomach on an empty stomach, and salt alone is salty and difficult to ingest.
また、食塩を錠剤化したものも製造されている
が、粉末状の食塩と比べて携帯に便利であるとい
う利点以外は、上記のごとき問題点を同様に備え
ている。さらには、かような食塩錠剤は食塩結晶
粒子と同様に潮解性を有するため保存性が悪いと
いう欠点も有している。 Tablets of common salt are also manufactured, but they have the same problems as mentioned above, except for the advantage that they are more convenient to carry than powdered common salt. Furthermore, such salt tablets have a deliquescent property like salt crystal particles, and therefore have the disadvantage of poor storage stability.
そこで本発明は、携帯に便利な錠剤型としただ
けでなく、保存時に潮解しにくく、しかも摂取時
には単に塩辛いだけでなく酸味と甘味を有する柔
かな塩味を呈する塩分補給用錠剤を提供すること
を目的としてなされたものである。 SUMMARY OF THE INVENTION Therefore, the present invention aims to provide a salt replenishment tablet that is not only in the form of a tablet that is convenient to carry, but also is resistant to deliquescence during storage and exhibits not only a salty taste but also a soft salty taste with sourness and sweetness when ingested. It was done for a purpose.
すなわち本発明によれば、食塩微細結晶粒子が
水溶性高分子物質により結着し全体として表面凹
凸の多孔質球状粒子の外観をもつ粒径50〜150μ
の食塩微細粒子と、粒径50〜150μのブドウ糖と、
粒径50〜150μのクエン酸とを均一に混合して微
粉末混合物となし、この微粉末混合物を打錠して
錠剤とすることによつて目的とする塩分補給用錠
剤を製造することができる。 That is, according to the present invention, microcrystalline salt particles are bound together by a water-soluble polymeric substance, and the particle size is 50 to 150 μm and has the appearance of a porous spherical particle with an uneven surface as a whole.
fine particles of salt, glucose with a particle size of 50 to 150μ,
By uniformly mixing with citric acid having a particle size of 50 to 150μ to form a fine powder mixture, and compressing this fine powder mixture into tablets, the desired salt supplement tablets can be manufactured. .
本発明で使用する食塩微細粒子は、従来の食塩
結晶粒子と異なり、表面が凹凸で多孔質球状粒子
の外観をもつ微細粒子であり、微細構造的にみれ
ば、食塩微細結晶粒子が水溶性高分子物質、例え
ばグアーガム等のガム類、タマリンド種子多糖
類、アルギン酸プロピレングリコールエステル、
CMC等で互いに結着しているとともに結晶粒子
表面の一部あるいは大部分が被覆され、全体とし
てポーラスな球形粒子となつているものである。 The salt fine particles used in the present invention differ from conventional salt crystal particles in that they have an uneven surface and the appearance of porous spherical particles. Molecular substances, such as gums such as guar gum, tamarind seed polysaccharide, alginate propylene glycol ester,
They are bound to each other by CMC, etc., and part or most of the surface of the crystal particles is covered, making the particles porous as a whole.
この多孔質食塩微細粒子は、通常粒径50〜
150μを有し、嵩密度は0.4〜0.7ｇ／cm3と比較的小
さく、サラサラした状態で流動性がよく、固結し
にくいため保存性に優れ、さらには溶解しやす
く、刺激のないソフトな塩味を呈するといつた特
異な性質を備えている。 This porous salt fine particle usually has a particle size of 50~
150μ, the bulk density is relatively small at 0.4 to 0.7g/ cm3 , it is smooth and fluid, and does not clump easily, so it has excellent storage stability, and is easy to dissolve and has a soft, non-irritating texture. It has a unique property of giving off a salty taste.
かような多孔質食塩微細粒子の製造方法につい
ては、いくつかの方法が既に特許されており、例
えば食塩に水溶性高分子の少量を溶解せしめた溶
液を乾燥雰囲気中に噴霧して乾燥する方法（特公
昭51−28704号）、食塩の過飽和部分が微細粒子で
懸濁して存在する過飽和食塩水と水溶性高分子物
質とからなる懸濁混溶液を均一な分散状態を保ち
つつ乾燥雰囲気中に噴霧して乾燥する方法（特公
昭52−39907号）等が知られている。 Several methods for manufacturing such porous salt fine particles have already been patented, such as a method in which a solution of a small amount of a water-soluble polymer dissolved in salt is sprayed into a dry atmosphere and dried. (Japanese Patent Publication No. 51-28704), a suspended mixed solution consisting of a supersaturated salt solution in which the supersaturated portion of common salt exists suspended in fine particles and a water-soluble polymer substance is placed in a dry atmosphere while maintaining a uniformly dispersed state. A method of spraying and drying (Japanese Patent Publication No. 52-39907) is known.
また、かような多孔質食塩微細粒子は、例えば
商品名「SS−SALT」（佐藤食品工業(株)製）とし
て市販品として入手できる。 Further, such porous salt fine particles are available as a commercial product, for example, under the trade name "SS-SALT" (manufactured by Sato Food Industry Co., Ltd.).
本発明においては、上記したような食塩微細粒
子をブドウ糖微粉末とクエン酸微粉末とともに混
合し、この混合物を打錠機で直接打錠することに
よつて、食塩微細粒子がブドウ糖とクエン酸の中
に均一に分散した状態になり、吸湿による結晶の
浮上りを防止し、保存性を有する錠剤が得られる
のである。多孔質食塩微細粒子はそれ自体で刺激
のない塩味を呈するが、これがブドウ糖やクエン
酸の微粉末中に均一に分散されているため、より
一層柔かな塩味となる。 In the present invention, the above-mentioned salt fine particles are mixed with glucose fine powder and citric acid fine powder, and this mixture is directly compressed into tablets with a tablet machine, so that the salt fine particles are made of glucose and citric acid. This results in a uniformly dispersed state in which the crystals are prevented from floating due to moisture absorption, resulting in a tablet with long shelf life. The porous salt fine particles have a mild salty taste by themselves, but because they are uniformly dispersed in the fine powder of glucose and citric acid, the salty taste becomes even softer.
食塩微細粒子をブドウ糖とクエン酸の中に均一
に分散せしめるためには、これら各成分のすべて
を粒径の揃つた微粉末として配合することが必要
であり、このため本発明においては、食塩微細粒
子の粒径を50〜150μ、ブドウ糖およびクエン酸
の粒径を50〜150μの微粉末として用いる必要が
ある。 In order to uniformly disperse the fine salt particles in glucose and citric acid, it is necessary to blend all of these components as fine powder with uniform particle sizes. It is necessary to use fine powder with a particle size of 50 to 150μ, and a particle size of glucose and citric acid of 50 to 150μ.
本発明で使用する多孔質食塩微細粒子に代え
て、食塩結晶粒子を50〜150μ程度の粒径に微粉
砕した微細結晶粒子を使用し、これを粒径50〜
150μのブドウ糖およびクエン酸微粉末と混合し
て打錠した場合には、錠剤化はできるが保存中に
食塩結晶微細粒子が吸湿して比較的大きい塊状と
なつて錠剤表面に斑点状に浮き出てくる現象がみ
られ、これを食したところ刺激のつよい塩辛さを
感じた。このことから、保存性がよく、かつ食塩
微細粒子を均一に分散せしめて刺激のない塩味を
もたせるためには、多孔質食塩微細粒子の使用が
不可欠であることが理解できよう。 Instead of the porous salt fine particles used in the present invention, fine crystal particles obtained by finely pulverizing salt crystal particles to a particle size of about 50 to 150μ are used.
When mixed with 150μ of glucose and citric acid fine powder and compressed into tablets, it is possible to form tablets, but during storage, the fine salt crystal particles absorb moisture and become relatively large lumps that stand out in spots on the tablet surface. When I ate it, I felt a strong salty taste. From this, it can be understood that the use of porous salt fine particles is essential in order to have good storage stability, uniformly disperse the salt fine particles, and provide a non-irritating salty taste.
また本発明においては、食塩とともにブドウ糖
とクエン酸とを配合したため、甘味と酸味とを有
する柔かな塩味を与えることができる。特に食塩
15〜35重量部、ブドウ糖40〜70重量部、クエン酸
５〜25重量部の配合割合とすることによつて、梅
干に類似した好ましい呈味を与えることができ
る。 Furthermore, in the present invention, since glucose and citric acid are blended together with common salt, a soft salty taste with sweetness and sourness can be imparted. especially salt
By setting the blending ratio to be 15 to 35 parts by weight, 40 to 70 parts by weight of glucose, and 5 to 25 parts by weight of citric acid, a desirable taste similar to that of pickled plums can be imparted.
さらにまた、ブドウ糖は体内で分解されてエネ
ルギー源となる物質であり、クエン酸は細胞内物
質代謝に際して重要な物質であるため、食塩とと
もにこれらの物質を摂取することによつて塩分の
補給と同時に栄養源補給効果も期待できる。 Furthermore, glucose is a substance that is broken down in the body and becomes an energy source, and citric acid is an important substance in intracellular substance metabolism, so by ingesting these substances together with table salt, you can simultaneously replenish salt. It can also be expected to have a nutritional supplement effect.
本発明を実施するに際しては、所定の粒径範囲
になるように微粉末とした多孔質食塩粒子とブド
ウ糖とクエン酸とを所望割合で均一に混合し、こ
の混合物を通常の打錠機で直接打錠すればよい。
なお、打錠に先立つて、各成分を減圧乾燥して水
分含量をできるだけ低くすることが望ましい。 In carrying out the present invention, finely powdered porous salt particles having a predetermined particle size range, glucose, and citric acid are uniformly mixed in a desired ratio, and this mixture is directly processed using an ordinary tableting machine. All you have to do is press it into tablets.
Note that, prior to tabletting, it is desirable to dry each component under reduced pressure to reduce the moisture content as much as possible.
各成分は所定の粒径範囲内の粒度とすることが
不可欠であるが、各成分の粒度をできるだけ等し
く揃えることが望ましく、例えば、いずれの成分
とも約50μ程度に揃えたり、あるいは100μ程度に
揃えることが、各成分を均一に分散せしめるため
に好ましい。 It is essential that each component has a particle size within a predetermined particle size range, but it is desirable to make the particle sizes of each component as equal as possible. For example, for each component, the particle size should be about 50μ, or about 100μ. This is preferable in order to uniformly disperse each component.
なお、打錠に際して慣用されている滑沢剤を添
加することも勿論でき、さらには必要に応じてビ
タミン類、ミネラル類等の成分を適宜添加しても
よい。 In addition, it is of course possible to add a lubricant commonly used in tabletting, and further components such as vitamins and minerals may be added as appropriate.
以下に実施例を挙げて本発明をさらに説明す
る。 The present invention will be further explained below with reference to Examples.
実施例
多孔質球状の食塩微細粒子（商品名「SS−
SALT」、粒径50〜150μ、嵩密度約0.6ｇ／cm3）15
重量部、ブドウ糖微粉末（粒径約50μ）65重量
部、クエン酸微粉末（粒径約50μ）15重量部、お
よび滑沢剤（商品名「ラブリーワツクス」フロイ
ント産業（株）製）５重量部を均一に配合して微
粉末混合物とした。この混合物はそのままの状態
で６重量％程度の水分を含むため、減圧乾燥機で
90℃、３時間乾燥し、水分を0.38重量％とした。
この乾燥混合物を、試作用打錠機（TK2型）を
用い、温度21〜22℃、湿度45〜50％の雰囲気で打
錠して、0.48ｇ／１錠、硬度27.4Kg／cm2の錠剤を
調製した。Example Porous spherical salt fine particles (product name: SS-
SALT, particle size 50-150μ, bulk density approximately 0.6g/ cm3 )15
Parts by weight, 65 parts by weight of glucose fine powder (particle size: approx. 50μ), 15 parts by weight of citric acid fine powder (particle size: approx. 50μ), and lubricant (trade name: “Lovely Wax” manufactured by Freund Sangyo Co., Ltd.) 5 Parts by weight were uniformly blended to form a fine powder mixture. This mixture contains about 6% water by weight as it is, so it can be dried in a vacuum dryer.
It was dried at 90°C for 3 hours to reduce the moisture content to 0.38% by weight.
This dry mixture was compressed into tablets using a trial tablet press (TK2 model) in an atmosphere of temperature 21-22℃ and humidity 45-50%, yielding tablets of 0.48g/tablet and hardness of 27.4Kg/ cm2. was prepared.
得られた錠剤の外観は、個々の微粉末粒子が肉
眼で識別できない均質の白色光沢表面を有し、刺
激のないマイルドな塩味をもつ梅干様の味を呈し
た。また、この錠剤を簡易包装にして温度30℃、
湿度80％の環境中で30日間保存後も、外観、味と
もに変化は認められなかつた。 The resulting tablets had a homogeneous white glossy surface in which the individual fine powder particles could not be discerned with the naked eye, and had a non-irritating, mildly salty, pickled plum-like taste. In addition, this tablet can be packaged in simple packaging at a temperature of 30°C.
No change in appearance or taste was observed even after storage for 30 days in an environment with 80% humidity.
なお比較のために、上記実施例中の多孔質食塩
微細粒子に代えて食塩結晶微細粒子（粒径50〜
150μ、嵩密度約1.15ｇ／cm3）を用いた以外は、実
施例と同様の処方で同様の操作により錠剤を調製
した。得られた錠剤の外観は、食塩結晶微細粒子
が白色の中に輝いてみえるような表面を有し、こ
の錠剤を上記実施例と同様の環境中で保存したと
ころ、７日経過した頃から錠剤表面に食塩結晶粒
子の塊り様の斑点が生じてきた。かような斑点の
ある錠剤は上記実施例の錠剤に比べて塩辛さが強
かつた。 For comparison, salt crystalline fine particles (particle size 50~
Tablets were prepared using the same formulation and operation as in the example except that 150 μm and a bulk density of about 1.15 g/cm 3 were used. The appearance of the obtained tablets was such that the fine salt crystal particles appeared to be shining in the white color.When the tablets were stored in the same environment as in the above example, the tablets started to deteriorate after 7 days. Spots resembling clumps of salt crystal particles have appeared on the surface. The tablets with such spots were more salty than the tablets of the above examples.
上述したところからわかるように本発明におい
ては、多孔質球状の食塩微細粒子と、微粉末のブ
ドウ糖とクエン酸を用いたことによつて、打錠性
よく錠剤化することができ、また得られた錠剤は
各成分が均一に分散した保存性のよいものであ
り、柔かな塩味をもつ梅干様の味を呈し、塩分補
給と同時に栄養補給もできるといつた多くの利点
を備えている。 As can be seen from the above, in the present invention, by using porous spherical salt fine particles, fine powdered glucose and citric acid, it is possible to form tablets with good compressibility, and The tablets have a long shelf life with each component evenly dispersed, have a mild salty taste similar to pickled plums, and have many advantages such as being able to provide salt and nutritional support at the same time.
Claims (1)
結着し全体として表面凹凸の多孔質球状粒子の外
観をもつ粒径50〜150μの食塩微細粒子と、粒径
50〜150μのブドウ糖と、粒径50〜150μのクエン
酸とを均一に混合して微粉末混合物となし、この
微粉末混合物を打錠して錠剤とすることを特徴と
する塩分補給用錠剤の製造方法。1 Salt microcrystalline particles bound together by a water-soluble polymer substance and having the appearance of porous spherical particles with an uneven surface as a whole, with a particle size of 50 to 150μ, and a particle size of
A tablet for salt supplementation, characterized in that glucose of 50 to 150μ and citric acid of particle size of 50 to 150μ are uniformly mixed to form a fine powder mixture, and the fine powder mixture is compressed into tablets. Production method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56181487A JPS5883616A (en) | 1981-11-12 | 1981-11-12 | Preparation of tablet for salt supply |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56181487A JPS5883616A (en) | 1981-11-12 | 1981-11-12 | Preparation of tablet for salt supply |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5883616A JPS5883616A (en) | 1983-05-19 |
| JPS6318458B2 true JPS6318458B2 (en) | 1988-04-19 |
Family
ID=16101614
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56181487A Granted JPS5883616A (en) | 1981-11-12 | 1981-11-12 | Preparation of tablet for salt supply |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5883616A (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5268806B2 (en) * | 2009-07-09 | 2013-08-21 | 江崎グリコ株式会社 | Ramune confectionery and method for producing the same |
| JP6815698B2 (en) * | 2016-12-28 | 2021-01-20 | 日清オイリオグループ株式会社 | Tablet-type thickening composition |
| CA3162615C (en) * | 2019-12-23 | 2024-01-16 | Yurika OZAKI | Film-coated tablets having smooth surface |
-
1981
- 1981-11-12 JP JP56181487A patent/JPS5883616A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5883616A (en) | 1983-05-19 |
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